Original Minestrone with Pancetta

Ingredients

• 1 stalk Celery
• 1 onion
• 4 young garlic cloves
• 250 g starchy potatoes
• 2 carrots
• 1 Zucchini
• 250 g white beans (canned)
• 3 tbsp olive oil
• 1 tsp tomato paste
• 800 ml vegetable broth
• 50 g pancetta
• 400 g Tomatoes
• parmesan (freshly grated)
• Salt
• pepper (ground)

Instructions

1. 1.

   Wash, trim, and dice the celery. Wash the zucchini and cut into small cubes. Peel and cube the onion and garlic cloves. Peel and dice the potatoes and carrots. Rinse the beans and drain well.

2. 2.

   Sauté the celery, onion, zucchini, garlic, and carrots in hot oil; stir in the tomato paste and deglaze with vegetable broth. Dice the pancetta and add it with the potatoes to the soup.

3. 3.

   Heat the tomatoes, blanch them, peel, quarter, seed, and cube. Add them to the pot and let everything simmer gently for about 30 minutes.

4. 4.

   Add the beans and simmer for another 10 minutes; if needed, pour in more broth. Finally season with salt and pepper, sprinkle with Parmesan, and serve.